Crock Pot Sweet Potato Casserole

This crock pot sweet potato casserole is yams mashed with sweetener, vanilla and spices, then finished off with a brown sugar pecan topping. A decadent side dish that's perfect for the holidays and super easy to make!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 423kcal

Author Sara Welch

Ingredients

For the casserole

4 pounds sweet potatoes peeled and cut into 1 inch pieces
1/2 cup melted butter
1/2 cup packed brown sugar
1/4 cup maple syrup
1 1/4 teaspoons cinnamon
1 1/2 teaspoons vanilla extract
3/4 cup water
2 eggs lightly beaten
cooking spray

For the topping

3/4 cup packed brown sugar
1/2 cup flour
6 tablespoons melted butter
1 cup chopped pecans

Instructions

Coat a 6 quart crock pot with cooking spray.
Place the sweet potatoes, butter, brown sugar, maple syrup, cinnamon, vanilla extract and water in the crock pot. Stir to combine.
Cover the pot, then cook the potatoes on high heat for 3-4 hours or until tender.
Uncover the pot, let the potatoes cool slightly. Add the eggs and use a hand mixer or potato masher to mash the potatoes.
In another bowl, mix together the streusel ingredients until coarse crumbs form. Sprinkle the crumb topping over the sweet potatoes.
Cover and cook for 2 hours on high.
Let stand for 5 minutes, then serve.

Video

Notes

I prefer to use fresh sweet potatoes for this casserole, but you can use canned sweet potatoes in a pinch. Just make sure they don't contain any added sugar.

Be sure to cut your potatoes into similar sized pieces so that they cook at the same rate.

I recommend using a 6 quart crock pot for this recipe. You can also cut the recipe in half and cook it in a 4 quart pot.

Nutrition